Cook of the Week

Charlie Wandall

Regulars to Presley's Place in Chandler will recognize Charlie Wandall upon walking into the restaurant. Always on the move, Charlie can be found hard at work at the counter or behind the grill.

A citizen of Lindale, Wandall endures the nearly 50-minute-long round trip to work each day. He has lived in East Texas since the late `80s.

Presley's Place is a fairly new feature in Chandler, Charlie said. It came about a year ago.

"It was named for my youngest daughter," Charlie said. "She is 17 months old."

At its heart lies a timetested concept of the family restaurant.

Charlie's wife of two years is Tiffany. He has four children, of which three are girls.

Haleigh is 16 years old, Cameron is 13 years old, Morgan is 11 years old and Presley is 17 months old.

On Sundays Charlie drives down to New Harmony Baptist Church, located between Chandler and Lindale. He has attended there for about six years.

When not on the job, Wandall enjoys spending time with his family and enjoying the East Texas atmosphere.

"I like this area," Charlie said. "It's got a lot of good, country people."

One of his past hobbies is coaching; Charlie used to coach little league softball, baseball and soccer teams in Tyler and Lindale.

Being in the restaurant industry, one would expect Charlie to know a few things about cooking, and he most certainly does.

"The biggest thing about cooking is watching other people eat and enjoy," Charlie said.

Another thing Charlie enjoys is trying out new recipes; and if he gets the same positive feedback his classic recipes bring, so much the better.
Bacon Wrapped Shrimp
2 pounds large shrimp (tail
on, peeled and deveined)
… cup fresh lime juice
… cup Tequila
1 tbsp olive oil
1 tsp granulated garlic
1 tsp salt
1 tsp pepper
3 large seeded jalapenos,
fresh
2 pounds thick cut bacon

Take the lime juice, tequila, oil, garlic, salt and pepper and mix them together. Take the mix and marinate the shrimp for no more than 10-12 minutes. Slice the jalapenos into thin strips. After the shrimp is done marinating, stuff the shrimp with the pepper and wrap with bacon, hold with a toothpick and place on a skewer. Take the skewers and grill on an open flame for 10- 15 minutes, making sure to grill both sides. Done when shrimp is firm.
Ham and Cabbage Soup
8 ounce cubed ham
1 can diced tomatoes
1 can chicken broth
4 large potatoes,
peeled and diced
1 head cabbage, sliced
1 small bag baby carrots
1 tsp garlic, granulated
Salt and pepper to taste

Take soup pot and fill with potatoes, tomatoes, broth, ham, garlic, carrots, salt and pepper. Bring to a boil and simmer for about 25 minutes until the carrots and potatoes are tender. Add the cabbage and simmer till tender. Add water or more broth if not at soup-like consistency.